Thursday, 5 April 2007

Weekend Lunch Series: Tikhi Puri, Rasavalu Bataka nu shaak.....

Another weekend lunch favorite in Gujarati homes.....tikhi puri, rasavalu batata shaak and athanu....mainly spicy puri, gravy potatoes and a pickle...what could fill you up better than this?

I like making these puris every once in a while because they are spicier than the plain puris....no, well, the real reason is that I like to dunk these puris the next morning in my masala chai - I love it...been doing this ever since I was a kid...

Rasavalu batata shaak is not made as often as I would like in my home because of Kartik's aversion to potatoes....but he stills likes me to make it for myself....so sweet, isn't it?


Here are the recipes:

For Raasavaalu Batata nu Shaak:
  • 3 large potatoes- boiled, cooled and chopped roughly
  • 1 large- jalapeno or green chilies - chopped
  • 1 large Juicy Tomato - chopped
  • 1 tbsp- Oil
  • Mustard Seeds, Jeera Seeds, Curry leaves, Dry red chili, Asafoetida - for tempering
  • Salt, Sugar, turmeric powder,dhania-jeera powder to taste, Cilantro to garnish.
  • Water - as needed
Cool the boiled potatoes and chop them roughly. Chop the tomato and jalapeno, set aside. In a pan, heat the oil, add the jeera, mustard seeds, curry leaves, and asafoetida. Add the jalapeno and tomato along with the turmeric. Stir well. Add some water for the gravy. Add the potatoes now, stir gently...now add the seasonings....Bring to a boil, add cilantro for garnish. Serve hot with Puris.

For Tikhi Puris:
  • 1.5 cups- Wheat Flour
  • 1 tsp: Oil
  • Salt, Turmeric, red chili powder - to taste
  • Enough water or milk to knead a stiff dough.
  • Oil - for deep frying
Mix the flour with the salt, turmeric, red chili powder. Make a well in the center. Add the Oil. Slowly rub the dough into the oil. Slowly add hot water or milk, kneading the dough. Make sure to knead a stiff dough....if it is too soft, it will be hard to roll the puris. Cover for at least half an hour. Knead the dough again taking a little oil in your hand. Tear off little pieces of dough and make small rounds. Roll the rounds into puris and deep fry in hot oil till puffy. Drain on paper towels and serve.

I served this meal with homemade yogurt,Homemade Chana-Methi Pickle -(recipe coming soon, see above picture) and Masala tea. A perfect menu for the weekend.....try it sometime.

See you next week, enjoy the long Weekend.

46 comments:

Richa said...

i love tikhi puri and as you said cha saathey bau maja aave. They also make a good travel snack, we always carry it for road trips (chundo saathey).
great recipes.
thanks

Anonymous said...

Awesome, I have the same habit, like puri and my kadak masala chaai (by the way do you have the recepie for masala?). Nice post. Loved the pics. Thanks.

Samir

Monisha said...

I've never considered dunking these nice, spicy puris in chai, how uncreative of me :), thanks for the great tip, the spread looks very tempting.

Sandeepa said...

those puris are tempting !!! and dunking them in chai -- thats totally new

Coffee said...

Dando layi ne aavu cho tare tian...... jaldi thi chupayi jaje....... or the simpler thing is that I stop visiting ur blog!!!!!!!!!!

Your posts always remind me of my moms house..... this used to be our sunday lunch most of the times!!!!!!! Aah!!!! And I used to do the same.... dunk the puris in my coffee the next day!!!!1 hahahaha

Ranjani said...

the puris look so yum ..

musical said...

Yummy one, Trupti. Poori and chai go so well together. Now this is really tikhi. I am going to add some green chillis to the dough next time on :).Rasavalu batata nu shaak looks gorgeous to say the least. Poori ane batata are a delightful combination. I self invite myself for a lunch :).

Coffee, you totally cracked me up with your, "Dando layi ne aavu cho tare tian".....and then misted my eyes with your next paragraph.

nandita said...

Trupti,
The rasavalu bataka nu shaak is such a favourite, i make one such tameta bataka nu shaak which gets done in the small pressure cooker in under 10 minutes...i sometimes throw in some green peas too and a blissful comfort dish is ready in a jiffy...Have learnt many guju recipes from my friend's mom and enjoy reading about them here...

I am going to try some tikhi puri when i have guests, easier than making rotis in bulk and better than serving just rice.

Nandita said...

BTW you really want me to believe that you have stayed away from India for 17 years????

HAREKRISHNAJI said...

why ? why does this happens to me only ? I am noting down all the tempting recipes for tasty food from the blogs, and my wife is taking her own sweet time to try it out

Sajeda Meghji said...

Puri ne chai........ yes please, count me in.

nina said...

Good way to start the day this is going to be our sunday breakfast with lots of garam chai. Thank you trupti.

USHA said...

Hi Trupti,,

Tikhi Puri looks fluffy and delicious with potato side dish..

Wonderful combination...

Asha said...
This comment has been removed by the author.
Asha said...

Oh goodie!! My kinda food!!:))I love Poori and Aloo together.Thanks for the recipe,I can't wait to try both.

What's with men and hating Brinjals and Aloos?!! Arvind doesn't like Aloo either!!I love it.Girl,you and I should move in together and let the hubbies live Aloo less lives.Poor things!!! ;D

Hugs, have a great weekend.I am off blog roll tonight as well.

Mishmash ! said...

Trupti, I have not traveled much to northern India except for the couple of times, so that could be the reason I have never heard of spicy Puri....Though I dont make too many deep fried items at home, I will surely pass this on to a friend of mine. Thanks , dear.
Enjoy ur weekend :)

Shn

Seema said...

Trupi, I love the combo of puri with alu better than puri with channa. You thiki puris are so beautifully fluffed. Loved the potato curry. Very easy to make. You guys must have had yummy lunch isn't it?

Swapna said...

This is a lovely combo..I love to eat hot puris straight out of the kadhai:)
Yes, I have eaten puris with chai..They taste awesome:)

Reena said...

those tikhi puris are tempting. i can have it whole day not just for breakfast and masala chai to go with it. hot and spicy!!!!

Manasi said...

Hi Trupti... Masala puris are yummy! I love the puri-bhaji combo! Masala puris remind me of school picnics .. mom used to make these they were a hit with everyone.

marriedtoadesi.com said...

The potato sounds yummy. I love the taste of the simplest dishes the best! Nice one Trupti! Your family is SPOILED!

ServesYouRight said...

Athanu - the most venerable of pickles - oooh! Wonderful combination!!

Smita

Jeena said...

Hi Trupti your tikhi puri's look delicious! :) Nice Recipe!

Zareba said...

Wonderful! I am in Nova Scotia, and have loved Indian food for the last 40 years. Stumbling on your recipes is like a ray of sunshine and a breath of fresh air. When I lived in Toronto, I had a friend, Rika from Goa. She would cook and I would follow her around writing down what she did, a very interesting way to get recipes.

bee said...

Those look fabulous. Love Puri with potatoes... we have to relax our no-fry-zone policy for this one ;-) --Jai

Kajal said...

Hi Trupti,
Gujarati ne puri, rasavalu bataka nu shaak nae chhash...alte maja maja.
Good weekend lunch. Puris looks very yummy.
Gujarati gril with gujarati dish.:)

Vcuisine said...

Nice post and tempting pooris. They look great with the side dish. Especially kids will love this. Viji

Pooja said...

hmm.........
guess what, after going through your dishes here, i keep on telling mom to make it for me. you are true this is perfect gujarati dish, asll tim present in any home parties... specially to koi najik na saga ghare aavya hoy tyare, kem ke quickly bane pan chhe ne tasty pan lage, i am going to enjoy it here soon with mago juice..... :P . do not get jealous... , just kidding.
thanks for sharing.
gujju series no idea mane ghano j game chhe, aagad vadhta raho.
hugs.
-Pooja

Pooja said...

oops...! forgot to add that i am also pure dunken(!) like you about this puris.... :D

indosungod said...

Trupti the perfect holiday food. Puri's are a sunday breakfast for us but never tried adding chilli powder to it though. Have you tried puris soaked in milk and sugar (paal/milk Puri) yum.

Shilpa. said...

heh heh, do you prefer stabbing them (like I do) or tearing them? Gosh, I'm reluctant to deep-fry in general, but these babies look terrific!

Sukanya Ramkumar said...

hi,
Its very nice

Menu Today said...

Hi Tripti,
Dish looks nice and I used to add little ajwain when I make this puris. Thanks for sharing.

Mandira said...

puri and batat nu saak, what a great weekend lunch! I remember puri and chai from india, the leftover puris and hot masala chai... trupti, you're making me nostalgic.

Anonymous said...

I tried your rasavalu bataka nu shaak recipe and it was yummy! Thanks for sharing your recipe!

-Nandini

Aruna said...

Trupthi, Tried the potato curry, it was delicious....Thx

Prema Sundar said...

Fluffy fluffy pooris ... with potatoes.. my favourite. We in south prepare potato in a slightly different way.. but the combo is great.. would be waiting for the pickle recipe.

Madhavi said...

Love the way the puri looks. Its been a while i made puri. Thanks for sharing such a nice combo.

Madhavi.

anusharaji said...

so colorful n yummy
luv all ur recipes

Lotus Reads said...

THis is such a great recipe, Trupti, I cannot wait to try it!

We recently discovered a Gujarati restaurant here in Toronto and they have the most excellent lunches...on Friday they had eggplant with banana and some sort of beans( I couldn't really identify it) with besan, and a kadhi which was beyond delicious! Needless to say I thought so much of you!

Urvish said...

Okay this is probably a really silly question, but I am a student and I miss the food, so I figured I will teach myself some stuff..and I've mastered some recipes, but the rotli and puri's are difficult, but i'll keep trying...lol..just one question, is there an easy way to differntiate a "stiff" dough from a "Soft" dough? I understand its hard to put measurements of water in your recipes since different flours absorp liquid differntly, but some light on this issue would really help me out.

trupti said...

Urvish:

thanks for the comment, A "stiff" dough is something that will hold its shape when rolling....meaning you won't need a whole lot of flour while rolling the dough....it will roll much easily....whereas the "soft" dough, you will need to use some dry flour to roll it into its shape, and will be quite "sticky" when handling.....
does that help??

cheers, trupti

Urvish said...

Hey Trupti

Thanks for the advice..and yes, it helped :) I am getting better lol :) keep up the blog...luv it!

Urvish

Mamta said...

wow!! Thank you so much for the recipe.. I found a few others online but the dint sound like my mom's .. This one totally matched.. and tasted great.!! Keep posting more :).. btw.. do post one for dudhi no handvo.. ..

passionforlife said...

Waiting for Chana-Methi Pickle :)

Shilpa

Shruti J said...

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Visit me @ www.cookingwithsj.com or www.facebook.com/cookingwithsj :)

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